Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

por Gil, Juae, Kim, Dongwook, Yoon, Seok-Ki, Ham, Jun-Sang, Jang, Aera
Publicado 2016

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

por Utama, Dicky Tri, Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
Publicado 2018